to calm you down, to satisfy your hunger, to make you happy.
I always wanted to make a “nutella” butter cream. Some might think, well, just do it then…
But as being lactose intolerant, it’s not so easy, because the real nutella is full of lactose. Luckylie I found a substitute. A brand here in Germany makes a non dairy hazelnut spread, that just taste like the original!
Walnut chocolate Cupcakes with “Nutella” butter cream
1 egg yolk
1 teaspoon vanilla
1/2 cup (125ml) lactose free buttermilk
1 1/2 cups (170g) flour
1 cup (225g) sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) butter or lactose free margarine (room temp.)
100g chopped semi sweet baking chocolate
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 chopped walnuts
Mix the chocolate, brown sugar, cinnamon and walnuts in a little bowl and set aside.
Preheat the oven to 350 F (175 C) and line muffin forms with paper cups.
Mix eggs and egg yolk with vanilla and buttermilk and set aside. Combine in a bowl the flour, sugar, baking powder and salt. Mix with an electric mixer the butter to the flour mix. Beat in the egg mixture just until combined.
Fill your muffin forms with one tablespoon of the batter each. Then sprinkle one tablespoon of the chocolate nut mixture on top and fill the rest of the batter on top of each cup. Sprinkle the rest of the nuts and chocolate on top. Let bake for 20-25 minutes. Let cool.
Nutella butter cream
1/2 cup butter or lactose free margarine
1/4 cup nuttella
3-4 cups confectioner’s sugar
In a mixing bowl with an electric mixer beat the butter until light and fluffy. Add the nutella beat until combined add as much confectioner’s sugar until you reach your preferred consistency. Decorate the cupcakes as desired.
Njam! Make them, make them, then you see!